Teresa's Recipes
Seafood Tonkotsu Ramen
Indulge yourself in this luxurious Seafood Tonkotsu Ramen, a culinary masterpiece that brings together the rich, savory flavors of a traditional Japanese pork bone broth with the fresh, succulent taste of mixed seafood. This bowl of comfort has an unrivaled depth of flavor, thanks to the unique combination of umami-packed seafood and the velvety tonkotsu broth.
Ingredients
- 4 sheets Nori seaweed
- 4 Soft-boiled eggs
- 1 cup Bean sprouts
- 2, sliced Green onions
- 1 cup Mussels
- 1 cup, cleaned and sliced Squid
- 1 cup, peeled and deveined Shrimp
- 4 servings Ramen noodles
- to taste Salt
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 inch, peeled and sliced Ginger
- 4 cloves, smashed Garlic
- 1 cup Dried shiitake mushrooms
- 1 cup Dried anchovies
- 1kg Pork bones
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 550
- Fat: 25g
- Carbs: 45g
- Protein: 35g
- Sodium: 2100mg
- Sugar: 5g
Instructions
- In a large pot, add the pork bones, dried anchovies, dried shiitake mushrooms, garlic, and ginger. Fill the pot with enough water to fully cover the ingredients.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours. Occasionally skim off any impurities that rise to the surface.
- After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids.
- Return the broth to the stove and add the soy sauce, fish sauce, and salt to your preference. Let it simmer for another 30 minutes to allow the flavors to integrate.
- While the broth is simmering, cook the ramen noodles as per the package instructions. Once cooked, drain them and set aside.
- In a separate pot, blanch the shrimp, squid, and mussels in boiling water for 1-2 minutes or until cooked. Drain the seafood and set aside.
- To assemble the ramen, divide the cooked noodles among 4 bowls. Top each bowl with equal portions of blanched seafood, sliced green onions, bean sprouts, a soft-boiled egg, and a sheet of nori seaweed.
- Finally, ladle the hot tonkotsu broth over the noodles and seafood. Serve immediately and enjoy your homemade Seafood Tonkotsu Ramen!
Tips
- For the best flavor, use fresh seafood. If fresh seafood is not accessible, frozen seafood can be used as well, just be sure to thoroughly defrost before cooking.
- Tonkotsu broth can be made in advance and stored in the refrigerator for up to a week or in the freezer for up to a month.